Black Beluga Lentil-Rice Salad
Serves 1–2
This beautiful, colorful salad combining the black beluga lentils, russet-colored Bhutanese Red rice, dark green cooked kale, and hints of red from the radishes, proves the point that many of the best salads are the result of combining leftovers with a few additional flavor and texture enhancers. Feel free to substitute other varieties of cooked brown rice.
- 2/3 cup black beluga lentils, cooked
- 1 1/2 cups Bhutanese Red rice or other cooked brown rice
- 2 red radishes, thinly sliced
- 1 cup cooked kale, chopped (dinosaur greens are especially tender)
- 2 fresh sage leaves, thinly sliced
- 5 roasted pecans, coarsely chopped
- Bibb lettuce or chopped romaine lettuce
Mix all ingredients together in a bowl or serving container and refrigerate, allowing flavors meld 2–3 hours or overnight. Serve on a generous bed of lettuce-about 1 1/2 cups per person.
